Parmigiano-Reggiano with Three Dipping Sauces Recipe

Ingredients

20 chunks of Parmigiano-Reggiano, or 10 chunks of Parmigiano and 10 chunks of Il Granglona Pecorino


BLACK OLIVE SAUCE:

8 ounce black olives, pitted


4 ounce extra-virgin olive oil




PARSLEY SAUCE:

4 ounce fresh parsley, remove the leaves from the stems


4 ounce extra-virgin olive oil


1/2 small fresh jalapeno pepper, stem and seeds removed


Sea salt and freshly ground Tellicherry Black Pepper to taste





TOMATO SAUCE

1-1/3 pound vine-ripe plum tomatoes


India Tree Caster
 Sugar


Sea Salt and freshly ground Tellicherry Black Pepper to taste

Directions

Parmigiano-Reggiano with Three Dipping Sauce Recipe

Here are three sauces that will make a perfect appetizer using Parmigiano-Reggiano. 

BLACK OLIVE SAUCE:
Directions:
1. Place the olives in a food processor and process into a fine paste.
2. Continue processing while drizzling in the olive oil.
3. Scrape the sauce into a small bowl.


PARSLEY SAUCE:
Directions:
1. Coarsely chop the parsley and jalapeno and place them in a blender. Process until they become a smooth paste.
2. Continue blending while you drizzle in the olive oil.
3. Season to taste, and pour the sauce into a small bowl.

TOMATO SAUCE
Directions:
1. Peel the tomatoes and remove the seeds.
2. In a saucepan, cook the tomato pulp on a low flame for about 90 minutes with olive oil, a pinch of sugar, salt and pepper.

3. Once cooked, pass through a vegetable mill.

Arrange the Parmigiano-Reggiano and Il Granglona chunks on a platter. Place the sauces in small bowls around the cheese in order to be able to dip the chunks.

serves 4